Tuna Souvlaki Pasta Salad recipe

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Ingredients

½ red onion, cut into bite-size pieces
4 cups ice water, or as needed
1 (8 ounce) package tri-color rotini pasta
1 (5 ounce) can light tuna in water, drained and flaked
2 stalks celery, cut into bite-size pieces
½ cup roasted red peppers, drained and chopped
¼ cup smoked sun-dried tomatoes
¼ cup crumbled feta cheese
1 sprig parsley, stemmed and leaves minced
4 leaves fresh basil, rolled and very thinly sliced
2 teaspoons capers
1 cup Greek vinaigrette salad dressing

Nutrition Info

247.8 calories
carbohydrate: 24.9 g
cholesterol: 8.9 mg
fat: 12.7 g
fiber: 1.6 g
protein: 9 g
saturatedFat: 2.3 g
servingSize: -
sodium: 482.1 mg
sugar: 3.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Soak red onion in a bowl of ice water in refrigerator to remove strong taste, at least 30 minutes. Drain and rinse.

  2. Bring a large pot of lightly salted water to a boil, cook the rotini at a boil until tender yet firm to the bite, about 8 minutes, drain and rinse under cold water.

  3. Mix onion, pasta, tuna, celery, roasted red peppers, sun-dried tomatoes, feta cheese, parsley, basil, capers, and Greek dressing together in a large bowl. Allow to marinate in refrigerator, 4 hours to overnight.

Recipe Yield

8 servings

Recipe Note

A non-traditional dinner-style pasta salad for those favoring a vinaigrette dressing. Keep some minty gum handy for afterwards!

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